Coconut Cake

From "Mast Store Cooks"

1 white cake mix
1 1/3 cups water
2 tablespoons oil
3 large egg whites
1 1/2 cups milk
1/2 cup sugar
1/2 (7-ounce) bag coconut
1 (8-ounce) carton frozen nondairy whipped topping

Blend cake mix, water, oil and egg whites in large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour in greased sheet pan; bake in preheated 350-degree oven until done (30 minutes, more or less). Remove from oven and punch holes with large meat fork. Combine milk, sugar and coconut in pan and boil for 1 minute. Cool slightly and spread evenly over cake. When cool, spread whipped topping over top and sprinkle with a little more coconut. Keep refrigerated.